Turkey Soup with Stuffing Dumplings


turkey soup

So I was thinking – How cool is this idea? Turkey Soup with stuffing dumplings! Now sure? well I admit,  it is a little far fetch to make on Thanksgiving it self , but the next few days after for leftovers…think about it – I am telling you, AWE –SOME!

I love reinventing the leftovers as you all know, and this soup, is even a fantastic dish for those who are not planning on really celebrating Thanksgiving with a big meal – come on have a little fun that day and Turkey up anyways with this soup.

Please don’t let the size of the ingredient list intimidate you from making this yummy soup. There is nothing hard or scary about this recipe. In fact you will be pleasantly surprised how easy it actual is to make and how satisfying and tasty the final results are.


For Soup:

2 cups leeks, sliced

½ cup carrots, chopped

½ cup celery, chopped

2 tbsp. olive oil

2 cups button mushrooms, quartered

1 tbsp. garlic, minced

1 tsp. thyme

¼ tsp. nutmeg

¼ tsp. pepper

4 cups chicken broth

2 cups cooked turkey, cubed

½ cup soy milk


In a large saucepan sauté leeks, carrots and celery in olive oil until soft. Add mushrooms and garlic, stirring often. Sprinkle thyme, nutmeg and pepper over vegetables, cook for 1 minute constantly stirring.

Add broth, turkey and soymilk to pot, bring to a boil and reduce heat. Let simmer for 5 minutes, season with salt.

For Dumplings:

¾ cup soy milk

2 eggs

3 cups diced and staled bread

4 slices turkey pastrami, diced

1 cup onion, finely chopped

½ cup celery, finely chopped

¼ cup chicken broth

¼ cup craisins

2 tbsp. dried oregano

2 tbsp. dried parsley

Salt and pepper

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and coat with nonstick spray.

Combine soy milk and eggs in a large bowl. Add bread and soak until liquid is absorbed, set aside.

Cook turkey pastrami, celery, and onion in a skillet until vegetables are soft. Add to bread mixture with remaining ingredients. Form balls with the bread mixture using a scoop, or your hands, squeezing out excess liquid if necessary. Bake the dumplings until brown, 20 minutes. Serve in soup.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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